Banana Overload Muffins. Vegan. GF.
If you love bananas… brace yourself. These are the moistest, dreamy banana muffins I’ve ever created or made ever. Seriously. Pair these up with your favorite nut butter and it could be heaven on earth. Wow! I’m so excited. I cannot keep muffins in my cake stand for my family for more than a few hours. With 5 people living here including two teens… it’s an uphill battle. No joke. Plus with my oldest doing double swim practices and leaving my house at 5am – these are great pre-workout snack. The next time you have a bunch of very ripe bananas… you gotta try these! Ohhhhh and I forgot to mention – all made in your food processor. Easy peasy! I did eat one before my run today and they were great. Enough to give me some fuel without any stomach upset -that I typically experience.
1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons of water) – mix and let sit for 3-4 mins.
2 cups of gluten free oats (I love Bob’s Redmill)
5 ripe bananas
1/3 cup of coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons of ground cinnamon
3 tablespoons of melted coconut oil
1/4 teaspoon nutmeg
Pinch of salt
Optional: Top or mix-in chocolate chips, walnuts etc. I topped each muffin with a banana slice before baking.
Preheat your oven to 350 degrees. Spray your muffin pan with coconut oil and set aside. Make your flax egg.
Into your food processor, add your oats and process until a flour is achieved. Then add bananas, flax eggs, sugar, soda, powder, cinnamon, oil and nutmeg and salt. Process until creamy for about 1 minute. Spoon out batter into prepared muffin wells about 3/4 of the way filled. Bake for 18-20 minutes or until golden. I walked away from mine to help my dad and forgot to set the timer. I think I was closer to 22 minutes. When the top of the muffin is springy and you can insert a toothpick and remove it (and it’s clean) – you’re good to go. Remove and let cool.
I mistakenly pureed my bananas first and learned to switch that with my oats going into the food processor first for ease of use/save time and effort cleaning up.
Batter all ready to be baked up.
I sprinkled the top of the bananas with a tiny bit of ground cinnamon.
The temperature has dropped big time here on the east coast. Today was a chilly 15 degrees at 4 am. I’ve been opting for treadmill runs instead of my normal outdoor treks. It’s supposed to start warming up by Thursday… I can’t wait.
Sunday: Very technical trail run with 3800 feet of ascent – 8 miles
Monday: 12 treadmill miles/strength and core
Tuesday: 12 treadmill miles focusing on speed work intervals
Wednesday: Rest day.
Thursday: 20.5 outdoor, freezing 19 degree miles.
— Knead to Cook
Love this recipe. Would it be possible to use oat flour rather than blend the oats?
Also, approx what weight do the bananas amount to?
Cant wait to try this out!
Nicole, Absolutely you can use oat flour. I use normal size banana (some lately have been gigantic). Medium sized. If you have larger use one less or if they are on the tinier size – use one more. I’ve made this recipe 6 times now varying the bananas with great success. oxo